Summer Hash

I found this recipe at Sunflower Market, my favorite place to shop for produce. I love artichokes so this was perfect!

ARTICKHOKE, POTATO AND MUSHROOM HASH

Ingredients:
- 2 lemons, juiced
- 8 baby artichokes (don’t use regular)
- 2 medium potatoes, cut into 1 inch cubes
- 2 tbsp. butter
- 2 tbsp. olive oil
- ½ onion, finely chopped
- 2 cups sliced mushrooms
- 2 garlic cloves, finely chopped
- ¼ cup chopped fresh parsley
- 1 tbsp. capers (opt.)

Directions:
1. Fill a large bowl with cold water, add lemon juice; set aside
2. Snap off the outer leaves of the artichokes until reaching the pale yellow leaves. Using a small knife cut off the stem and any dark leaves. Cut off the top; place artichokes in bowl; set aside.
3. Place potatoes in a large pot and cover with water. Place over high heat and bring to boiling; cook 3 to 4 minutes. Drain; set aside.
4. In the same pot bring 4 cups salted water to boiling. Drain artichokes and add to pot. Cook 15 minutes or until the stem end is fork-tender. Drain; let cook slightly. Cut into quarters.
5. In a large skillet heat butter and oil over medium-high head. Add onion; sauté 5 minutes. Add mushrooms; sauté 5 minutes; Add potatoes, garlic and artichokes; sauté 5 minutes. Season with salt and pepper to taste. Sprinkle with parsley and (if desired) capes, and serve.

Notes-
- Use artichokes from a can. I had a hard time with the regular ones.
- Make sure to cut potatoes before boiling. I didn’t and they were undercooked.